Eggs & Ham.

I remember seeing these appetizing looking egg crisps

on the cover of a magazine....

I'm drawn to individual servings.

And have developed a fondness for ramekins.

This past month was packed with cooking & yet

 my blog has been in quiet hibernation.

Yet the inspiration comes when I work harder

and spend my days immersed in productivity.

I thought creativity flourished during relaxation...but for me it comes with diligent labor.

The trick is finding time to record those inspired thoughts. 

I find verses ringing round my mind...

"She gets up while it is still dark;

she provides food for her family."

Prov 31:15a

Older women can train the younger to

"love their husbands & children, to be self controlled & pure, to be busy at home,

to be kind, and to be subject to their husbands."

Titus 2:4b-5a

Like a bell clanging loudly.

And it seems so obvious - I should have understood before.

Doing laundry doesn't take away from writing.

It gives me time to ponder the words.

Baking bread doesn't take away time to be creative,

it lends to creativity.

If we learn to embrace our lives, our family, our circumstances,

we find God has laid it together

to be foundational in who we are to become.

**********

Egg & Ham Crisps Recipe

for a party of 5

Greased muffin tin or ramekins
5 hearty slices of ham
2 tsp Olive oil
1 c sliced mushrooms
1/2 of a med. size red onion diced
1 Tbsp Creme Fraiche or Sour Cream
5 Eggs

Heat oil in skillet over med. heat
add mushrooms & onions
I left mine in about 10 min.
(but if you want them softer leave 'em in the skillet a bit longer)
While that sautés line muffin tin with ham
When finished, pull skillet off of heat & stir in creme fraiche
Evenly divide mushroom mixture into ham cups
Crack an Egg over top & bake @ 400
15 min should yield a cooked white & runny yolk.

**quick note: my muffin tin holds ~1/3 cup
if using a larger muffin tin I would increase the veggies.